Whipped Ricotta with Blueberry Compote
Easy Dessert, Whipped Ricotta with Blueberry Compote
Servings: 4
Equipment
- 1 food processor or blender
Ingredients
- 2 cups ricotta cheese
- 1 tablespoon sweetener of choice see notes
Blueberry Compote
- 2 cups blueberries
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 cup erythritol
- 1 tablespoon xanthan gel
Instructions
- Mix ricotta with sweetener. . You can adjust after you whip the ricotta.
- Whip in small food processor or blender, until creamy.
- Taste for desired sweetness. Chill for at least 2 hours before serving.
Blueberry Compote
- Put ingredients together in saucepan, except the xanthan gum gel.
- Once the blueberries are simmering about 15 minutes, add xanthan gum and stir.
- Simmer for a few more minutes and turn off heat. Cool, and then chill in fridge.
- Serve whipped ricotta with blueberry compote. Serve immediately.
- You can refrigerate whipped ricotta for up to overnight, but don't add compote until right before serving.